2 (4 oz.) lean boneless cut loin pork chops
1 1/2 tbsp. plain flour
1 tsp. paprika
1/4 tsp. each: salt and pepper
1/2 c. sliced fresh mushrooms
1/3 c. each: diced onion and green pepper
1 c. skim milk
2 tbsp. lemon juice
1 c. hot cooked rice, cooked without fat and salt

Trim excess fat from pork; set aside. Combine flour, paprika, salt and pepper; dredge pork chops in flour mixture, reserving remaining flour mixture. Coat a nonstick skillet with vegetable cooking spray. Place over medium-high heat until hot. Add pork chops and brown on each side. Remove to a 1-quart casserole coated with cooking spray. Add mushrooms, onion and green pepper to skillet. Sauté until tender. Stir in reserved flour mixture. Cook 1 minute, stirring constantly. Gradually stir in milk; cook until thickened, stirring constantly. Stir in lemon juice. Pour gravy over pork chops. Cover and bake an additional 10 minutes. Serve over rice.

Yields 2 servings.

Per Serving (1 Pork Chop, 3/4 Cup Gravy and 1/2 Cup Rice): 408 Calories, 9.3 g. Fat, 74 mg. Cholesterol and 436 mg. Sodium.